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   Cream of Mushroom Soup		 New England Recipes Soups chowder & Stew
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Ingredients
  • 2 tablespoons unsalted butter
  • 12 ounces fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups chicken or vegetable broth
  • 1 cup half and half cream
  • 1 tablespoon cornstarch or arrowroot
  • 1/4 cup dry sherry or white wine
  • 1/2 cup whipping cream 11
  • freshly ground black pepper

Directions

Melt butter in a saucepan on medium heat. Add sliced mushrooms and sauté 5 minutes. Stir in flour and cook, stirring, for 30 seconds. Gradually whisk in broth and light cream. Cook, stirring constantly, until thickened and gently simmering, 2 to 3 minutes. Combine cornstarch and sherry/wine. Add to pan, along with whipping cream. Simmering, 2 to 4 minutes Stirring occasionally.

 

*For best results use fresh ingredients.

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